If your looking for a change to the normal applesauce, this recipe will change things up for you a little and the kiddos will love it. Perfect for lunches
Stewed Rhubarb Applesauce
What You Need:
4 c fresh rhubarb, cut into 1/2 in chunks
2 apples, peeled and chopped
2 tbsp granulated sugar substitute
1 c water
2 tbsp unsalted butter
1 tsp. vanilla
How to Make It:
Place the rhubarb into a large sauce pan.
Add the apples to the pan.
Stir in the sugar substitute.
Pour the water in to the pan and mix together.
Place the pan over medium low heat.
Stew for 40 minutes being sure to stir often.
When done the rhubarb should be very soft.
Remove from the heat and allow to cool just slightly.
Stir in the butter until completely melted.
Pour in the vanilla and stir to incorporate.
Place in a bowl, cover and refrigerate until ready to use.
When cooking rhubarb you should never use an aluminum or cast iron pan. Rhubarb is tart and by using one of these types of pans you can give the rhubarb an even stronger tart taste. Use a stainless steel or enamel pan instead.
Hi Tamara,
What an interesting point that I didn’t realize. I know the rhubarb acids can turn certain pots brown and shouldn’t be used, but I didn’t realize it made the rhubarb that much more “tart.”
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Hi Tamara,
What an interesting point that I didn’t realize. I know the rhubarb acids can turn certain pots brown and shouldn’t be used, but I didn’t realize it made the rhubarb that much more “tart.”